Whole Braised Bear Paw

Name: Whole Braised Bear Paw
Ingredients: 1 piece (about 1000g) Fresh bear paw (needs long soaking); 1000g Pork belly (split a hole from one side); 5 stalks Baby bok choy; 600g Clear broth; 60g Refined chicken fat; 4g Salt (used in portions); 4 sections Scallion; 4 slices Ginger; 10g Dried tangerine peel juice; 10g Scallion-ginger juice; 30 grains Sichuan peppercorns; 12g Cooking wine; 400g Lime (crushed, used for removing hair); As needed Rice-washing water (used to soak for 3 hours to remove odor)

Dehair the bear paw with quicklime and remove any gamey odor with rice water. Stuff with pork belly and steam until cooked, then debone and braise in clear broth until tender.

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Ingredients

Fresh bear paw (needs long soaking) 1 piece (about 1000g)

Pork belly (split a hole from one side) 1000g

Baby bok choy 5 stalks

Clear broth 600g

Refined chicken fat 60g

Salt (used in portions) 4g

Scallion 4 sections

Ginger 4 slices

Dried tangerine peel juice 10g

Scallion-ginger juice 10g

Sichuan peppercorns 30 grains

Cooking wine 12g

Lime (crushed, used for removing hair) 400g

Rice-washing water (used to soak for 3 hours to remove odor) As needed

Instructions

Preparing the Bear Paw

First, soak the bear paw to soften it (the paw must be soaked for a long time to be processed). Separately, take 400g of lime, crush it and place it in an iron basin, then bury the bear paw in the lime, immediately pour water over it to generate heat. After cooling, remove and pluck off all the hair, then place the bear paw in rice-washing water and soak for 3 hours (to remove odor), then take it out, wash and rinse clean, and set aside.

Stuffing and Steaming

Split a hole in the pork belly from one side. Separately, rub the bear paw with scallion-ginger juice, dried tangerine peel juice, and salt (2g), spread evenly until slightly firm, then stuff it into the hole in the pork belly and seal the opening with bamboo skewers. To preserve its original flavor and shape, place in a basin and steam in a steamer until the pork belly is tender and falling apart. Remove the bamboo skewers and take out the bear paw. Make a vertical cut at the five fingers of the paw surface and remove the finger bones, then cut open the paw surface to remove the flat bone, place it in a clay pot (palm side up) and set aside.

Braising to Finish the Dish

Place a wok over high heat, add the refined chicken fat, put scallions, ginger, and Sichuan peppercorns in the oil and fry until fragrant, pour in the clear broth and bring to a brief boil, remove and discard the scallions, ginger, and peppercorns, pour the broth into the clay pot with the bear paw, add salt, simmer over low heat until tender and falling apart, then reduce the sauce over high heat. Remove the bear paw from the clay pot, place it on a serving plate with the palm facing up, garnish with baby bok choy, and drizzle with the original sauce before serving.